Description
Hot honey chicken biscuits bring Southern comfort right to your table, blending crispy chicken with a zingy sweet-heat glaze that makes taste buds dance. Warm, flaky biscuits cradle perfectly seasoned chicken, creating a delicious harmony of flavors that feels like a warm hug from the South.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken thighs
Dry Ingredients for Chicken:
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Liquid and Marinating Ingredients:
- 1 cup buttermilk
- Vegetable oil
Biscuit Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Biscuit Wet and Fat Ingredients:
- 6 tablespoons cold unsalted butter, cubed
- ¾ cup buttermilk
Hot Honey Ingredients:
- ½ cup honey
- 1–2 teaspoons red pepper flakes
- 1 teaspoon apple cider vinegar
- Pinch of salt
Instructions
- Pour 1 cup buttermilk over 4 chicken thighs and refrigerate for 30 minutes to marinate your meat thoroughly.
- Combine 1 cup flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper in a shallow dish for coating.
- Remove chicken from buttermilk and thoroughly dredge each piece in seasoned flour mixture, ensuring complete coverage.
- Heat vegetable oil in a deep skillet to exactly 350°F, preparing for crispy frying.
- Carefully place coated chicken into hot oil and fry for 4-5 minutes per side until exterior turns golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to paper towel-lined plate to drain excess oil and keep crispy texture.
- Whisk 2 cups flour, 1 tbsp baking powder, ½ tsp baking soda, and ½ tsp salt in a large mixing bowl.
- Cut 6 tbsp cold butter into small cubes and work into flour mixture using fingertips until it resembles coarse crumbs.
- Pour ¾ cup buttermilk into flour mixture and stir until just combined without overmixing the dough.
- Roll dough into 1-inch thick rectangle and cut biscuit shapes using a round cutter.
- Place biscuits on baking sheet and bake at 425°F for 12-15 minutes until edges turn golden brown.
- Combine ½ cup honey, 1-2 tsp red pepper flakes, 1 tsp apple cider vinegar, and a pinch of salt in a small saucepan.
- Simmer hot honey mixture over low heat for 1-2 minutes, stirring constantly to prevent burning.
- Slice warm biscuits in half horizontally and place crispy fried chicken on bottom half.
- Drizzle generous amount of spicy hot honey over chicken and top with biscuit lid.
- Serve immediately while everything remains warm and crispy.
Notes
- Buttermilk makes chicken extra tender, so don’t rush the marinating time if possible.
- Fry chicken in small batches to maintain consistent oil temperature and prevent overcrowding.
- Check chicken’s internal temperature reaches 165°F to ensure safe cooking without drying out the meat.
- For gluten-free version, swap wheat flour with almond or rice flour and use gluten-free baking mix for biscuits.
- Prep Time: 35 minutes
- Cook Time: 20-22 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 20 g
- Sodium: 820 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg